10 minute white bean chicken chili + Cumin-avocado arugula salad

The best weeknight dinner; slow cooker chicken with salsa verde

This recipe is dedicated to all of you out there who say you don't have time to cook. 

Get ready to change the name of your game.

This recipe has seriously got to be the easiest ever. And absolutely no sacrifice to flavor or deliciousness.

I especially love this recipe in the spring & summer. Maybe it's all in my head, but for some reason I think of white beans as lighter than black or pinto beans. This time of year also calls for more time playing outside and less time over a hot stove. That's why a slow-cooker meal that can last the week hits the spot. 

This recipe made its debut in our first Nutrition Bootcamp. We paired it with an arugula-avocado salad tossed in a chili-lime dressing. The whole meal made such a great combo, I had to share the recipe for both.

Arugula (aka rocket in the UK) is another one of my spring favorites - when it's fresh, it's crazy spicy! It is also one of the most antioxidant-rich leafy greens out there- think anti-inflammatory, cancer-fighting plant power. If possible, get your arugula from farmer's market this time of year - you won't believe how different the fresh stuff tastes!

Here's to simple and light spring meals! 

With love & zest, 

Anna 



10 Minute Slow Cooker White Bean Chicken Chili 

Ingredients

  • 1.5 lbs boneless, organic chicken thighs
  • 3 cups salsa verde (aka green salsa. I use two jars of this one from Trader Joe's. Or make your own - check out our authentic Mexican salsa verde recipe)  
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 4 cups chicken stock
  • 1 tbsp cumin
  • Two 15 oz cans white beans, drained & rinsed
  • salt & pepper to taste
  • Garnish: fresh cilantro, avocado & a lime wedge

Preparation

  1. Combine all ingredients in the slow cooker, except for cilantro and lime. (You can also use a heavy bottom pot or dutch oven, but keep a closer eye as it cooks). Make sure the liquid covers the chicken by about 2 inches. If water level is too low, add water or stock.
  2. Cover & cook on high for 3-4 hours, or on low for 6-8 hours. Cooking time is flexible and the beauty of slow cookers is that you can make them work for your schedule. You know it is finished when the chicken falls apart when poked with a fork.
  3. When chicken passes the tenderness test, transfer it from the pot to a cutting board and shred into coarse pieces by ripping apart with two forks.
  4. Stir chicken back into soup, taste and add salt & pepper as desired.
  5. Serve with fresh cilantro and fresh lime.
White bean chicken chili in a slow cooker
Print Friendly and PDF
Click on image for Salsa Verde Recipe!

Click on image for Salsa Verde Recipe!

Slow cooker chili with white beans in 5 minutes
5 minute spring chili in the slow cooker

Arugula-Avocado Salad with Pepitas and Cumin-Lime Dressing 

Simple cumin lime arugula salad with avocado

Ingredients

DRESSING

  • 4 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 4 tbsp lime juice
  • 4 tsp honey

SALAD

  • 8 cups arugula
  • 4 tbsp pepitas (aka toasted pumpkin seeds)
  • 4 radishes, sliced
  • 1 large avocado, sliced or diced

Preparation

  1. Shake dressing ingredients in jar with tight fitting lid, or mix well in a bowl with a fork or whisk.
  2. Assemble salad & toss with dressing.
Print Friendly and PDF